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Mini Veggie Frittatas

These Mini Veggie Frittatas are a quick, healthy, and fun way to enjoy eggs and veggies—perfect for dinner, brunch, or meal prep. Baked in muffin tins for easy portioning and portability, they’re ready in just 25 minutes. Add chopped bell peppers or onions for extra variety and flavor.
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Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Course Breakfast, Brunch, Dinner, Meal Prep
Cuisine American, Vegetarian
Servings 6 People
Calories 90 kcal

Equipment

  • 1 Muffin tin
  • 1 Mixing Bowl
  • 1 Whisk or fork
  • 1 Oven

Ingredients
  

  • 6 Eggs
  • 1/2 cup Milk
  • 1 cup Fresh spinach
  • 1/2 cup Cherry tomatoes
  • 1/2 cup Shredded cheese

Instructions
 

  • Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
  • In a mixing bowl, whisk together eggs, milk, salt, and pepper.
  • Stir in chopped spinach, cherry tomatoes, shredded cheese, and optional veggies.
  • Pour egg mixture evenly into muffin cups, filling about 3/4 full.

Notes

  • Substitution Tip: Add chopped bell peppers or onions for variety.
  • Great for leftovers—store in the fridge for up to 4 days or freeze for later.
  • Kid-friendly and perfect for on-the-go meals.
Keyword egg muffins, mini frittatas, veggie frittatas